Parrothead
Footballguy
We are sick of ham, anf last year I made a lamb crown roast, so this year we decided on making a nice beef tenderloin roast for Easter with the family.. I went to COSTCO and found a beautiful 6 pound tenderloin ($116!!!!)..
Now, I plan on oven roasting at 350 for about 2-2.5 hours (want it to be a gorgeous medium rare).. will coat with EV olive oil, kosher salt, and pepper... maybe a rub?
Anyway, with a cut this nice, I want this to be a memorable event.. what can I do to make this "stand out"? I don't want to overpower the beef with any fancy marinades or anything- but any FBG chefs have any tips on cooking tenderloin?
I will be drunk too, so nothing to complicated
Thanks!
Now, I plan on oven roasting at 350 for about 2-2.5 hours (want it to be a gorgeous medium rare).. will coat with EV olive oil, kosher salt, and pepper... maybe a rub?
Anyway, with a cut this nice, I want this to be a memorable event.. what can I do to make this "stand out"? I don't want to overpower the beef with any fancy marinades or anything- but any FBG chefs have any tips on cooking tenderloin?
I will be drunk too, so nothing to complicated
Thanks!